Snap Pea Tart
This ricotta tart is topped with roasted asparagus and sliced raw snap peas for a fresh crunch.
Ingredients
1 ball pie dough (see recipe for Old Fashioned Pie Dough)
1 cup ricotta cheese
1 lemon, zest and juice
3 sprigs dill, chopped
1/2 lb asparagus, cut into 1" long pieces
1/2 lb snap peas
Method
- Roll the pie dough into a 14 inch round that is 1/8" thick
- Combine the ricotta, lemon zest, juice, and chopped dill with a big pinch of salt and grind of black pepper
- Schmear the ricotta in the center of the pie dough leaving a 3 inch boarder around the edge
- Scatter the sliced asparagus over the ricotta and lightly press into the cheese
- Season with an extra pinch of salt and black pepper
- Fold up the edges of the dough up and around the ricotta to make a folded crust all around the ricotta
- Chill for 30 minutes
- Preheat oven to 400F and bake the tart until the bottom crust is cooked through (about 35 minutes)
- Meanwhile, slice the peas into 1/4" wide pieces
- Just before serving toss the peas with a glug of olive oil and pinch of salt
- Top the tart with the peas, slice, and serve
